Thursday, September 2, 2010
Dorcas Annette Walker
I love hearing rumbling thunder in the distance signaling afternoon rain showers coming to wash away the dust and give a brief break in the humidity, even though at times I have to scramble in order to get my wash drying out on the line inside before the raindrops fall. It doesn’t take long for wash to dry on hot days so every opportunity I’m hanging some out. There is something addictive about the fresh smell of sun-dried laundry while nothing bleaches whites better than the sun in its zenith. Another thing good for bleaching is lemons. So here is another lemon recipe to enjoy as the summer days slowly wind down.
Some lemon facts:
- The word lemon is believed to have been derived from Asian language words meaning, "sour or sour fruit."
- There are two different types of lemons — acid and sweet.
- Lemons should be firm and bright yellow. Thin skinned fruit tends to have more juice, while fruit with a greenish cast is likely to be more acidic.
- You may store lemons at room temperature for two weeks; will keep for up to six weeks in a plastic bag in the refrigerator.
- Lemon trees bloom continuously all year and can produce up to 500 or 600 lemons a year.
- One medium lemon has about 3 tablespoons of juice and 3 tablespoons of grated peel.
- Get the most juice out of your lemon by warming it in the microwave for 15 seconds or rolling it with your hand on the counter at room temperature.
- Use juice on fruit or white vegetables to keep their color.
- Lemon juice can remove odors from hands, pots, and pans by rubbing with a cut lemon just before washing; run used lemon peels through your garbage disposal to keep it smelling fresh.
- Lemon and salt can be used to treat rust spots, and to clean copper pots.
- Freeze lemon juice in ice cube trays or add a twist of lemon to the water in ice cube trays for added zip to beverages
- Add a few drops of lemon juice to whipping cream if it doesn't stiffen.
- Use lemon to replace salt in your recipe for less sodium.
- It is said that the citric acid in lemon juice will dissolve a pearl.
My Lemon Squares have a mild lemon flavor and look like captured sunshine ideal for lunches, snacks, or as a dessert. Drinking mint tea with these Lemon Squares enhances the flavor. For an added contrasting garnish use chocolate curls or drizzle chocolate syrup. Total preparation time for my Lemon Squares is fifty-five minutes and this recipe makes twelve squares.
1 stick margarine
2 c sugar
½ c lemon juice
1 tsp vanilla extract
¼ c shredded lemon peel
2½ c self-rising flour
2 tb powdered sugar
Cream the first six ingredients together. Slowly stir in flour beating well. Pour into a 9 x 13 greased baking dish and bake at 350º for 35 minutes. Cool and sift powdered sugar onto the top. Cut into squares and serve with a candied lemon slice and fresh mint!
Weekly tip: To make candied citrus slices or peel: bring one-fourth cup of water and three-fourths cup of sugar to a boil, add fruit, simmer for two minutes, drain, and let cool!
Dorcas Annette Walker is a published author, columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: firstname.lastname@example.org. For more recipes check out her Creative Tennessee Mountain Cookin blog at: www.dorcasannettewalker.webs.com